Categories: Cakes, Chocolate, Italian 
      Yield: 2 servings 
  
      1    Frozen family sized pound 
           -cake, (16 oz) thawed 
      3 tb Orange flavoured liqueur 
           -(can subst. orange juice) 
     15 oz Carton ricotta 
    1/2 c  Mini chocolate chips 
      3 tb Candied fruit 
  
  Cocoa-Mocha Frosting (recipe follows) 
   
  Slice top and end pieces off pound cake to form rectangle.  Slice crosswise 
  to form three even layers.  Sprinkle top of each layer with liqueur or 
  juice.  Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta 
  thru sieve.  Fold in canndied fruit and chocolate chips. Place bottom layer 
  of cake on heavy duty foil. Spread evenly with half of cheese mixture. Top 
  with 2 nd layer of cake, top with remaining cheese. Top with third layer, 
  wrap tightly with foil, chill for two or three hours until well chilled. 
   
  Cover top and sides with mocha frosting.  Cover and refrigerate. 
   
  Cocoa-mocha Frosting: 
   
  1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant coffee 1/3 
  c European style cocoa 1 1/2 c powdered sugar 
   
  In sm mixer bowl, beat butter until creamy.  In sm c, mix coffee powder and 
  warm water.  Mix cocoa and powdered sugar, add alternately to butter with 
  the coffee mixture.  Beat until smooth and creamy. Frost top and sides of 
  cake.  Makes about 2 c frosting.